Southwestern Corn & Black Bean Salad
.
Yield
4 servingsPrep
10 minCook
8 minReady
26 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
corn
husked |
*
|
| ⅓ | cup |
pine nuts
|
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
cilantro
fresh and chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 30 | ounces |
black beans
rinsed, about 2 cans |
|
| 2 | cups |
red cabbage
shredded |
|
| 1 | large |
tomatoes
diced |
|
| ½ | cup |
red onion
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
corn
husked |
*
|
| 79 | ml |
pine nuts
|
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
cilantro
fresh and chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 867 | ml/g |
black beans
rinsed, about 2 cans |
|
| 473 | ml |
red cabbage
shredded |
|
| 1 | large |
tomatoes
diced |
|
| 118 | ml |
red onion
minced |
|
Directions
Bring 1 inch of water to a boil in a Dutch oven.
Add corn, cover and cook until just tender, about 3 minutes.
When cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl.
Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat.
Refrigerate until ready to serve.
